Reports to: Directors

Location: T/a Harvey Leonards at 22. Norfolk Street and alternative locations. 

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Salary: £27,248 pro rata​

Contract: Permanent fixed hours ​

Hours: 25 hours per week 

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We are happy to discuss your needs in relation to weekly hours, and that of the needs of the service. 

However, for this role we do require a minimum of 25 hours per week. 

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Job Function 

The role of Kitchen Lead is a key position within this organisation. You will be working alongside our FOH Leads as a collective. 

• To maintain HL’s high level of food & produce standards, and to supervise HL’s kitchen operations.

• To provide consistent and efficient service, while overseeing a small staff team. 

• To work alongside Directors to develop growth of on-sales revenue and implement Business plan of future ventures. 

• To grow the business by ensuring the operation of FOH and Bar Service within organisation by implementing Harvey Leonards Food Safety, Health & Safety, In-house Polices & Procedures, Ethos and Business Plan.

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Shifts

Mixed: Days, evenings, and weekends. 

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Main Purpose of the role:

Personal needs - To promote by own behaviour, and to also maintain excellent service levels of organisation. To ensure high standards of care, and diligence is met. To ensure that responsible care is taken for Health & Safety of yourself, colleagues, and guests on the premises. To report for duty on time and dressed appropriately. 

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Service needs - To ensure kitchen inventory is maintained, working in partnership with our suppliers. To perform food prep and cooking in accordance with food safety. To supervise the food prep and cooking of others. To guide the kitchen team, ensuring that each dish is delivered to our customers in a timely manner, and that our customers have a pleasant dining experience. To maintain that following each shift the opening and closing procedure is completed to a high standard and the set weekly cleaning and maintenance tasks are achieved.

 

Safety & Security - To report to Directors all concerns relating to the safety and security of self, colleagues, guests, and assets. To report to Director all concerns relating to the safety of all equipment, in compliance with safety practices. To undertake all relevant training. To maintain sanitation and safety standards in the kitchen area. 

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